Noodle is one top-ranked favorite in my household, any kind of noodles.. – rice noodle, egg noodle , pad Thai noodle , soba and etc. We can eat noodles everyday! Well not that crazy.. Those who are sailing the same noodle-crazy boat would understand what I am saying.
In answer to our ‘all time’ need for noodles , we plan our menu once per week noodle dish for moderation. Alhamdulillah, moderation makes us satisfied enough! ( Smile)
One of the best dishes , I’d say the winner to my husband is mee siam or Siamese noodle . Mee Siam is stir fried noodle comes with spicy sweet sour gravy. With all those garnishing makes it look perfect and mouth watering. Siamese noodle? I am not certain if I translated it right so am I for it’s ‘hometown’. Do they actually have this kind of dish in Thailand? I really am curios!! Or may be we Malaysians just randomly created our own for the obvious sweet sour flavor also known as flavor of Thai.
The flavor is quite overpowering yet soothing to your tongue and throat . When I say throat, I am no kidding.. it really does the job, masyaAllah! can you consider this as a natural remedy for sore throat or may be cold? waAllahu ‘alam.. to me,it’s quite comforting for a taste of Asia.
Now, How did I get the recipe?
I asked people around for the recipe and from my observation, different people make their Mee Siam differently and not to mention, tastes good on it’s own way and that sweet sour flavor isn’t going anywhere but there.. still there.
Some people love it with rich creamy sweet sour gravy , the others prefer Mee Siam as is. I am in that “the others” category. I prefer the one with no coconut milk added.Thus,I finally ended up with one recipe , to my humble opinion is good. ! I ultimately made my own comparable mee siam to a husband who has been missing his grandma’s so badly eventhough mine isn’t as good.
This recipe is updated by the combination of hundreds sources I referred to. MasyaAllah, they were all such a great help . And I’ve been using this recipe until today…
Mee Siam (Serves 4 – 5 people) [for Allergy-free version, See below notes]
1 Package vermicelli rice noodles ( prepare the noodles by soaking in warm water for 20 minutes or until pliable soft but not too soft and drained, set aside)
2 Cups fresh shrimps or thinly sliced chicken breast or beef (See Notes)
2 Cups bean sprouts
4 Stalks green onions, slice 1 inch length
5 Stalks green mustard/ bok choy, slice 1 inch length
3 Tablespoons sugar
Salt to taste
1 ½ Cup water
3 Tablespoons canola oil
4 Tablespoons chili paste ( for extra hot)
½ Cup soy paste or taucheo (available in Asian grocery stores)
2 Large yellow onions
2 Cloves garlic
1 Teaspoon shrimp paste or belacan (available In Asian grocery stores)
1/3 Cup dried shrimp (available in Asian grocery stores)
Blend all together till well blended.
Malaysian spicy chili sauce ( See Recipe below)
3 boiled eggs , slice in quarter
2 key limes or limes, slice in half
1 Cup chopped green onions
Heat a large wok on medium – high heat. Drizzle canola oil and let it heated for couple minutes. Pour in the blended ingredients and sauté until fragrant and dark red is
Spoon out half of the paste and set aside for later use in gravy. Continue to cook the other half. Add salt, sugar.. Adjust salt to your taste. Add the vermicelli rice noodles, sliced green mustards, sliced green onions. Toss well and until completely cook. (the noodles should be softened when it’s cooked)
Add in the other half ( the one that has been set aside) in a medium pot, pour water in. Bring it to a boil on medium high heat. Add in salt, adjust accordingly. Keep stirring.
If adding beef or chicken, go ahead add now and let the meat completely cooked and tender.
If adding shrimp, add a few minutes before turning off and removing the pot from the heat. (See Notes)
Malaysian Hot Chili Sauce:
Blend together :
1 Large yellow onion
2 Cloves garlic
4 – 5 tablespoons chili paste
Sugar and salt to taste ( not too much)
1 Tablespoon vinegar or lime juice
1 Tablespoon canola oil
On medium high heat, place a small wok or pot and drizzle the oil. Let it heated. Add the blended paste , sauté until brownish red and fragrant. Add sugar, salt accordingly. Spoon in vinegar/lime juice. Continue to cook until slightly thick and pasty.
Preparing Mee Siam:
In a bowl of stir fired noodle, pour in the gravy. Garnish with boiled egg and lime. Spoon a dollop of Malaysian chili sauce and sprinkle with green onion and fried shallot.
For Soy-free, shellfish free, and egg free version:
– Taucheo or soy paste is made from soy bean, if you can’t use it, just add 1 tablespoon thick tamarind juice , a little bit more salt and Palm sugar.
– Dried shrimp can be subbed with chicken bouillon. Also try to replace water with low sodium chicken broth if you can.
– You can omit the belacan or shrimp paste
– Boiled egg can also be omitted for garnishing.
P/S – All the subbing will change the flavor of real mee siam.. The main flavor from the dish is sweet-sourness from tamarind and taucheo. Adjusting the tamarind juice, sugar and salt will help to get the true taste closer but not the same. At least you still are being able to enjoy it.. right?
Notes Of The Day
1- If you choose beef as your meat of choice, submerge the meat into hot boiled water and let it tender and cooked. Save the beef stock for gravy instead of water.
2- For gravy – to keep the sweetness and tenderness of the shrimp, add it in the gravy during the last minutes you cook the gravy; for the last 3 minutes. Otherwise you will end up with tough and rubbery shrimp.